Crunchy Peanut Cookies
PRINT RECIPEINGREDIENTS
- 60 g Butter or Margarine (at room temperature)
- 100 g Crunchy Peanut Butter
- 85 g Soft Brown Sugar
- 1 Free-range Egg
- ½ tsp Vanilla Extract
- 150 g Self-raising Flour
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and lightly grease a couple of baking sheets with a little butter.
- In a large bowl, cream the butter, peanut butter and sugar together until light and fluff.
- Add the egg and vanilla and mix until combined.
- Sift in the flour and mix to make a dough.
- Roll the dough into balls (about 1 tbsp of dough per ball) and place onto your pre-greased baking sheets. Press each ball lightly with the back of a fork to create a cross pattern.
- Bake in your pre-heated oven for 15-20 minutes until golden.
- Once cool enough to touch, transfer to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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